Panaderia Vera's

*34 Outer openings:closing holes, gaps

Back door has a gap, needs a seal

*42 Dirty nonfood contact surfaces

vent ceiling is dusty , needs cleaning

*28 Original cont. of RTE/PHF/Day1= day of opening

date mark items in sweet cake reach in display for 7 days

*36 Cloths in-use for wiping between uses stored

wash cloths need to be in bucket when not in use

*32 Damaged Equipment

damaged utensils, needs to be replaced ( spatula)

*34 Outer door: solid,selfclosing,tightfitting

OBSERVED GAP IN BACK EXTERIOR DOOR, PROVIDE COMPLETE SEAL.

*18 Restricted use pesticides

OBSERVED TWO CAN OF RAID HOME PESTICIDE IN KITCHEN. REMOVE FROM ESTABLISHMENT. ONLY USE APPROVED PESTICIDE.

*42 Dirty nonfood contact surfaces

OBSERVED DUST BUILD UP ON ALL FANS OF WICs, OBSERVED DUST BUILD UP ON CEILING OF WALK IN COOLERS, OBSERVED DUST/FLOUR BUILD UP ON WIRE STORAGE SHELVES, GRIME BUILD UP ON GASKETS OF EQUIPMENT, OBSERVED

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

OBSERVED MULTIPLE BAKED GOODS LEFT UNCOVERED THROUGHOUT KITCHEN, COVER FOOD.

*10 Chlorine sanitizer concentration, minimum temp.

CHLORINE SANITIZER AT 200+PPM, MUST BE AT 50-100PPM.

*39 Equipment & utensils cleaned before restocking

OBSERVED HEAVY GRIME BUILD UP ON LARGE MIXERS, CLEAN EVERY 24 HOURS.

*45 Premises shall be maintained in good repair

OBSERVED PEELING CEILING PAINT, REPAIR.

*41 Food storage containers, identified with common name of food.

OBSERVED SPRAY BOTTLE WITH WATER NOT LABELED. LABEL .

*47 Conditions of Permit-in use of food equipment

PROVIDE SIGN THAT STATES: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

*45 Eating and tobacco areas.

OBSERVED EMPLOYEES EATING ON PREP

*21 RFSM - Not On Site

*39 Loosely cover cooling foods

PROVIDE FOR ALL

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN HANDSINK

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*34 Outer door: solid,selfclosing,tightfitting

OBSERVED DAYLIGHT AT EXIT DOOR

*14 When to washWhen to wash hands after coughing/sneezing/eating/etc

LACK OF HANDWASHING

*22 Washing hands only at a designated hand sink

OBSERVED EMPLOYEE WASHING HANDS IN 3 COMP SINK

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*18 Toxic items labeling-non original container

*10 Clean Sight and Touch

CLEAN ALL

*32 Approved Food Contact Equip.

REMOVE CARDBOARD LINING FROM UNDER FOOD ITEMS

*42 Floors/walls/ceiling/nonfood dirty

*31 Handwashing lavatory - used for other purpose

ITEMS STORED INSIDE HAND SINK

*12 Gloves Single Use

FAILURE TO CHANGE GLOVES

*10 Clean Sight and Touch

CLEAN ALL

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*39 Store equipment & utensils - avoid contamination

OBSERVED FOOD ITEMS STORED ON TRASH CAN

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS STORED ON PREP TABLE AND OVER FOOD ITEMS

*18 Toxic items labeling-non original container

PROVIDE FOR NON ORIGINAL CONTAINER

*14 Wash hands after all other activities

LACK OF HAND WASHING

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

*21 RFSM supervisory capacity up to 4 establishment

*28 Date marking > 24 hrs,on site,temp 41F

*32 Damaged Equipment

*41 Food storage containers, identified with common name of food.

*45Physical Facilities Floors,Walls,Ceilings

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

eggs in top of shelving must be located in bottom shelf to avoid cross contamination as public hazard control

*45 Clean facilities as often as necessary.

facilities floors behind equipment dirty must be moved equipment to clean floors behind equipment during operational hours

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*29 Food thermometers provided and accessible

missing thermometers inside back WI cooler units must be have visible working thermometers

*32 Equipment and Utensils Multiuse Materials durable

single use containers used multiple times must be use approved commercial containers to avoid chemical contamination as public health control

*28 Date marking > 24 hrs,on site,temp 41F

missing date marking on prepared food containers must be have date marking in all food containers

*21 PIC ensures employees are properly sanitizing equi

employees don't using sanitizing solutions PIC need be sure all employees use sanitizer solutions during operational hours

*33 Remove soils from equipment & utensils

dirty bread shelves inside WI cooler must be clean properly or replace rusted and oxidize shelves Back RI cooler unit shelves dirty must be clean properly containers lid dirty must be wash, cl

*39 Equipment in good repair and proper adjustment.

Front RI cooler units temp 48 and 50 F must be 40 F or below

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluid clean up procedure /spill kit

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

personal raw meat with open food trays inside WF unit

*29 Sanitizing solutions, testing devices

missing sanitizing solutions sanitizer bucket 100 ppm Chlorine 3c sink 50 ppm Chlorine

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*45Physical Facilities Floors,Walls,Ceilings

floors not conformance to smooth and easily cleanable must seal concrete floors in all areas including WI cooler units

*22 Handlers-Certificate Not On Site

MUST PROVIDE FOOD HANDLER'S CERTIFICATES FOR ALL BAKERY STAFF

*42 Dirty nonfood contact surfaces

CLEAN THE WALK IN FREEZER DOOR GASKET (VISIBLE BUILD UP PRESENT)

*43 Light bulbs, light shields provided

REPLACE THE LIGHT THAT HAS BURNED OUT UNDER THE VENT HOOD

*45 Walls and ceilings, studs, joists, and rafters

REPLACE DAMAGED CEILING TILES IN THE BUILDING

*47 Handwashing signage

PROVIDE HAND WASH SIGNS FOR BOTH HAND SINKS AND RESTROOM

*32 Damaged Equipment

BROKEN REACH IN REFRIGERATOR GASKET

*36 Cloths in-use for wiping between uses stored

STORE SANITIZING TOWELS IN A SANITIZING BUCKET AFTER AND IN BETWEEN USE

*35 Eating food, chewing gum, drinking beverages, or using tobacco

OPEN DRINK CUP SEEN IN THE FOOD PREPARATION AREA

*45 Walls and ceilings, studs, joists, and rafters

REPLACE DAMAGED CEILING TILES DUE TO MOISTURE IN THE FRONT OF THE ESTABLISHMENT

*28 Date marking commercially prepared RTE/ TCS food

JELLO NOT DATE MARKED IN THE FRONT REACH IN REFRIGERATOR

*47 Other Violations

TWO UNLABELED SPRAY BOTTLES (WATER INSIDE) (CORRECTED ON SITE)

*43 Light bulbs, light shields provided

REPLACE THE LIGHT THAT HAS BURNED OUT UNDER THE VENT HOOD

*07 Food safe, good condition, unadulterated, and honestly presented

WEAVEL FOUND IN THE LARGE CONTAINER OF MATTA

*42 Dirty nonfood contact surfaces

REMOVE BUILD UP AND MOLD FROM INSIDE THE BUSTED GASKET (AROUND THE FIRST REACH IN REFRIGERATOR)